Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 cn (10.5-oz.) Low-sodium -thawed
-chicken broth; divided 1 cn (4-oz.) Chopped green chiles
1 cn (19-oz.) Cannellini beans; 1 ts Ground cumin
-drained 3/4 ts Dried oregano
1 cn (16-oz.) Navy beans; drained 1/4 ts Ground red pepper
4 c Choppd cooked chicken breast 2 c Tomatillo salsa or tomato
1 c Chopped onion -salsa
1 pk (16-oz.) Frozen white corn;

Place 1 cup broth, 1/2 c cup cannellini beans, and 1/2 cup navy beans
in container of an electric blender; cover and process until smooth.

Place bean mixture, remaining chicken broth, remaining beans, chicken,
onion, corn, chile, cumin, oregano, and red pepper in a large Dutch
oven.

Bring to a boil; cover, reduce heat, and simmer 30 minutes. Ladle
chili into individual bowls. Top with salsa. Yield: 10 (1-cup)
servings (13% calories from fat).

PER SERVING: CALORIES 249; FAT 3.5g; CARB 25.9g; PROTEIN 26.8g;
CHOLESTEROL 58mg; SODIUM 297mg.

From: Healthy Choice CHOICES FOR LIVING HAPPIER AND HEALTHIER, Fall
1995.

Meal-Master format provided by iRis gRayson.
Submitted By IRIS GRAYSON On 09-23-95

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